The world of social media is an interesting place. If you told me that I would be a regular on Instagram when I started this blog, I would have thought you were insane! Fast forward over a year and a half, here I am, posting daily, engaging with followers, and finding inspiration in the digital world out there.
Creativity really has no boundaries.
What I find mind boggling about this world are the human connections that can take place over the sharing of a simple photograph. A like, a comment, and a simple exchange of encouraging words make this an extremely engaging platform, and one where you can let your imagination run wild and free. It’s the perfect online haven for you to share what you find meaningful, whether it’s a talent, a passion, a product, or a tiny piece of your life.
It was through Instagram that I met the people behind Les Gastronomes, a start-up online meat supplier based in Dubai (this is not a sponsored post). Michel, the owner, reached out after spotting my account and invited me to select any cuts I found inspiring.
The first thing that struck me was their black angus Tomahawk steak. Big, bold, and on a bone that’s the size of my arm (I’m not kidding), this epic piece of meat is a force to be reckoned with, and a culinary challenge worth taking on. I found it a little imposing at first, but in all honesty, it’s relatively simple to prepare if you follow a few basic rules. All you need is some coarse salt, freshly ground black pepper, and a hot grill (or griddle pan), and you’re set for a carnivorous feast.
Trust me, you’ll never look at steak the same way again.
I served this baby with a white bean and roasted garlic purée, and a side of slow cooked baby onions. Add some roasted potatoes, along with whatever greens you fancy, and get ready to wow your guests, and seriously impress yourself in the process.
Grilled Black Onyx Tomahawk steak with white bean and roasted garlic purée
Serves 4, or 2 very hungry cavemen/cavewomen
Ingredients for the Tomahawk:
- One 1.4 kg to 1.6 kg Tomahawk – rib-eye steak on the bone
- Coarse sea salt, enough to cover both sides of the meat (Maldon is always my favourite)
- Cracked black pepper – place a small handful of peppercorns in a small plastic bag and give it a few whacks until the pepper is aromatic and breaks into coarse pieces
Remove the meat from the refrigerator 1.5 to 2 hours prior to cooking in order to bring it to room temperature. (Note – If your Tomahawk comes frozen, you’ll need to thaw it in the refrigerator for at least 48 hours before you want to cook it)
Preheat grill or griddle pan over medium high heat.
Season both sides of the meat generously with salt and pepper, gently patting it on the flesh so it sticks to each side
Place the Tomahawk on the grill, and let it cook, undisturbed, for five minutes. You can close the grill, but you will need to monitor the meat so it does not flame up (keep the grill at medium to medium high heat).
After five minutes, rotate the meat 45 degrees, and cook for another 4 to 5 minutes longer, until the meat is beautifully grilled on the exterior (you want that characteristic grill mark pattern on the meat if possible).
Carefully lift the meat, as it is getting soft off the bone, and repeat on the other side for a total of 9 to 10 minutes.
Note that the timings I’m giving you will result in a rare Tomahawk with a seared and crusted exterior. Add approximately 2 to 3 minutes per side if you would like a medium rare steak. I won’t go beyond a medium rare. Below is an internal temperature guide for your reference (you will need a meat thermometer to gauge the temperature).
Let the meat rest for 8 to 10 minutes to seal in the juices (cutting into it prematurely can result in dry meat).
Ingredients for the white bean and roasted garlic purée:
- 1 head garlic – bulb intact, with the top ¼ inch removed to expose the raw garlic
- 400 grams of cooked white cannellini beans (you can use the equivalent in canned)
- 2 tablespoons olive oil
- 2 tablespoons chicken stock
- ¾ teaspoon salt (taste to see if you need more)
- Preheat oven to 400 degrees F (200 degrees C)
Wrap the garlic bulb in foil. Bake for 30-40 minutes until the garlic is cooked through and reaches a consistency that’s as soft as butter.
Release the garlic from its bulb by gently squeezing through its bottom (the garlic will ooze out of each clove like toothpaste from a tube).
With a hand blender, purée the white beans, roasted garlic, olive oil, chicken stock, and salt. Blend until smooth and silky. Give it a quick taste and add more salt if needed.
To serve: Carve into the meat, serve with the white bean purée, and savor every single juicy bite!